Sausage Gravy
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Recipe Summary Sausage Gravy
Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!Ingredients | Gravy Low Fodmap1 pound ground pork sausage3 tablespoons all-purpose flour3 cups milkDirectionsPlace sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.Info | Gravy Low Fodmapprep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 servings
TAG : Sausage GravySide Dish, Sauces and Condiments Recipes, Gravy Recipes, Pork Gravy,
